“Others have seen what is and asked why. I have seen what could be and asked why not.”
–Pablo Picasso
Have you ever wanted something so bad you think you’d die if you don’t have it? And when you think you’ve finally gotten it, its snatched away from you?
If yes, then this chocolate pudding is especially for you.
Eat it warm, eat it cold; it provides comfort like no other.
Chocolate pudding is just one of those things that never fails to bring a smile on your face or warmth to your toes.
Its rich, its creamy, and it is so so SO easy to make even my fogged up brain can whip it up. Just needs a little bit of patience and whole lot of whisking!
To start, combine sugar, cocoa, salt and cornflour.
Whisk in 2/3 cup milk and an egg.
Heat the rest of the milk to a scalding temperature.
Then whisk in the egg cocoa mixture and cook over high heat until the pudding thickens into a luscious, silky consistency.
Then remove the pudding from the heat and stir in vanilla extract.
Pour the chocolate pudding into a big bowl to chill. Press plastic wrap directly onto the surface of the pudding, so a skin doesn’t form.
Then, chill the pudding for an hour or two in the refrigerator or eat it warm. Enjoy!
Chocolate PuddingPrep Time: 15 minutes Yields: 4 servingsCook Time: 12 to 15 minutesIngredients:· 1/2 cup sugar· 1/3 cup cocoa powder· 1/4 cup cornflour (cornstartch)· 1/4 tsp salt· 2 2/3 cups milk· 1 large egg· 1 tsp vanilla extractDirections:In a medium bowl, whisk together the sugar, cocoa, cornflour, and salt. In another bowl, mix together the egg and 2/3 cup of milk. Gradually add milk mixture over the cocoa mixture and whisk to dissolve well. Set aside.In a sauce pan bring the rest of the milk (2 cups) to a boil.Remove from heat and gradually add the egg mixture over the hot milk whisking the whole time. Place it back over the heat and cook whisking constantly until the mixture thickens, about 3 minutes on medium heat.Remove the pudding from the heat and stir in vanilla extract.Pour the pudding into 4 individual or one big bowl and press plastic wrap directly on the surface of the pudding so a skin doesn’t form. Refrigerate for an hour or two until chilled or serve warm drizzled with chocolate syrup.Notes:Good quality cocoa powder is paramount to this recipe otherwise you’ll end with a Milo like tasting bland pudding. For intense chocolate flavor, add in a couple tablespoons of melted dark chocolate.Recipe source: Home Cooking Adventure |
Spatula in My Pocket 